Buckwheat with Canned Tuna and Olives

Buckwheat with canned tuna and olives is an original way of making delicious porridge that will perfectly diversify your menu. The result is a very harmonious and balanced taste. This porridge is perfect for a nutritious dinner. Take note of the recipe, especially if the usual buckwheat porridge is already boring.

Cook: 1 hour

Servings: 3

Ingredients

Directions

Put the buckwheat in a cooking container (saucepan/cauldron/saucepan), add water, add salt, and put on fire. Cook porridge for 20 minutes.
Peel the onion, wash and cut into quarters.
Drain the liquid from the olives. Leave about 40 ml. Cut the olives into rings.
Heat a frying pan with vegetable oil. Fry the onions for 3 minutes, stirring occasionally.
Open a can of tuna. Drain the oil. Leave 1 tablespoon. a spoonful of oil – will still come in handy.
Add tuna to the pan, stir and fry for another 1 minute.
Remove the prepared buckwheat porridge from the heat.
Add onion with tuna, olives, 40 ml of liquid from olives, and 1 tablespoon. a spoonful of tuna oil.
Stir and cover. Let the porridge brew for 10 minutes.

Enjoy your meal!

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